I love s’mores. But this quintessentially American dessert usually requires a campsite or at least a bonfire, two things this city girl isn’t usually close to. They’re also terribly messy. I solved all those issues by making them in a bar form, easily portable and edible. And to toast or not to toast, that is the ultimate question. They taste great as is or take a kitchen torch to the sides for the ultimate campfire flavor.
Makes 40 – 48 bars
Graham Cracker Crust
- 1 ½ cups (152 grams) graham cracker crumbs
- 8 tablespoons (113 grams) unsalted butter, melted
- 2 ½ tablespoons (3 envelopes) unflavored gelatin
- 1 cup cold water, divided
- 1 1/2 cups (297 grams) granulated sugar
- 1 cup (328 grams) light corn syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Milk Chocolate Ganache
- 8 ounces (227 grams) milk chocolate, chopped or in chips
- ⅓ cup (80 grams) heavy cream
Make the Graham Cracker Crust
- Preheat the oven to 350°F. Line a 9-by-13-inch pan with parchment paper, allowing the sides to hang over. Grease and set aside.
- Place the graham cracker crumbs in a medium mixing bowl. Pour the butter over the top and stir to thoroughly coat.
- Press the mixture evenly into the bottom of the prepared pan and back for about 8 minutes or until set and the edges turn golden. Set aside to cool completely.
Make the Marshmallow
- Combine the gelatin and ½ cup water in the bowl of a stand mixer. Set aside and allow to bloom.
- Combine the sugar, corn syrup, salt, and remaining ½ cup of water in a small saucepan. Set over medium high heat and cook the mixture, occasionally brushing the inside walls of the pan with water to prevent crystals. Cook to soft ball stage, 238 to 240° F, and immediately remove from the heat.
- Attach the whisk attachment to your mixer and turn on low speed. Slowly pour the hot sugar syrup down the side of the mixing bowl into the gelatin mixture. Once you’ve added all the syrup, increase the speed to high and whip until the mixture is lukewarm, about 12 to 15 minutes. Whisk in the vanilla.
- Pour the mixture over the graham cracker crust. Use a lightly oiled spatula to help smooth and even out the top. Allow to sit uncovered for at least 4 hours or overnight.
Make the Ganache and Serve
- Place the chocolate in a mixing bowl and set aside.
- Heat the cream to a simmer in a saucepan over medium heat or in the microwave, then pour over the chocolate and allow to sit for 30 seconds to a minute. Whisk to combine until glossy and smooth.
- Evenly spread the ganache over the marshmallow and allow to set at room temperature for a few hours before cutting the bars into about 1 ½-inch squares. Use a sharp knife, dipped in warm water and cleaned after each cut.
- Serve as is or use a kitchen torch to toast the sides and serve immediately. Remaining bars can be covered in an airtight container and kept at room temperature for up to 3 days.